2014 Auntsfield Estate Single Vineyard Pinot NoirPinot Noir from New Zealand
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"Ripe dark raspberry and plumb fruit is subtly lifted by layers of dark red florals and complex savoury aromas of dark chocolate, cigar box, barbequed meat and olive tapenade.T...
- 5 Michael Cooper, Master of Wine - Winestate Magazine
5 Michael Cooper, Master of Wine - Winestate Magazine
"5/5 Stars! Grown on north-facing slopes at Auntsfield, on the south side of the Wairau Valley, the 2014 vintage is impressive. Matured for 10 months in French oak casks (31 per cent new), it is deeply coloured, mouthfilling, warm and concentrated,with very ripe plum, cherry and spice flavours, nutty and savoury, good tannin backbone and strong personality. Best drinking 2018+."
"Ripe dark raspberry and plumb fruit is subtly lifted by layers of dark red florals and complex savoury aromas of dark chocolate, cigar box, barbequed meat and olive tapenade.
The palate of this wine shows a rich silky texture, which is full and concentrated. Flavours of ripe raspberry and dark plumbs fill the pallet. This fruit is supported by powerful yet fine grained tannins giving a plush yet silky texture to the pallet with seamless length.
Our Single Vineyard wines are made from grapes grown at Auntsfield Estate. Each wine shows the distinctive characteristics of ripeness, texture and minerality – qualities unique to the ancient Greywacke rock and Loess clay soils of the vineyard. Pinot Noir holds a special place in our hearts. We grow the grapes and make this wine with particular care and attention. The resulting wines are distinctive for their lifted aromatics, silky mouth feel and the powerful expression of pure fruit, ripe tannin and balanced oak.
This wine was made with a minimalist philosophy, designed to enable the characteristics of the grapes and the vineyard to be revealed. The fruit was hand-harvested, hand-sorted, gently destemmed and gravity-fed to tank. Fermented with a combination of indigenous and cultured yeasts, careful hand plunging was utilised to gently extract flavours and tannins from the skins. Maturation occurred in French oak barriques for approximately 10 months." -Winery
"According to general manager Ben Cowley, who is responsible for the vineyards here (brother Luc is the winemaker), his family purchased this property, then a goat farm, in 1998. They planted most of it between 1999 and 2002 and now have 65 acres under vine: 46% pinot noir, 46% Sauvignon Blanc and 8% Chardonnay. The property features gently rolling hills and some steeper slopes, mostly on low-fertility clay and loess soil. But the hillsides are rockier, featuring a layer of clay of varying thickness over greywacke rock, a type of well-drained gray sandstone. Following the purchase, the Cowleys discovered that Auntsfield was the site of the first vineyards planted in Marlborough; in fact, there was still an old house on the property as well as a tiny cellar constructed in 1873, the first in Marlborough." -Winery
5 - Michael Cooper, Master of Wine - Winestate Magazine
|Taste||ripe cherry, plum, strawberry, raspberry and mushroom|
|Nose||barnyard, cherry, plum, game and tomato|